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Beef Carpaccio

A dish which originates from Venice which is a simple but scrumptious recipe using quality beef fillet served raw to create a delicate appetizer. 

  • Prepare: 15 Minutes
  • Cook: 2 Minutes
  • Serves 4
Ingredients & instructions

500g Organic Beef Fillet

1 Tbsp Thyme Leaves

1 Tbsp Black Pepper

1 Pinch of Salt

Juice from Half a Lemon

Olive Oil

4 Handfuls of Rocket

20g Parmesan Shavings

1 – Place the organic beef fillet in the freezer until it is half frozen

2 – After this time remove the beef fillet from the freezer, on a large chopping board scatter the organic dried thyme and crushed black pepper, roll the beef fillet into the seasoning until it is thoroughly covered. Using a very sharp knife, cut the beef into very thin slices. Place each slice of beef between two sheets of greaseproof paper and gently beat with a rolling pin to thin the pieces out even more. Place the slices of beef in the fridge until ready to serve. 

3 – Warm a griddle or skillet on the hob and dry fry the beef slices for 30 seconds on both sides. You are aiming to create a lovely crust whilst keeping the internal meat raw.

4 – Place the rocket in a bowl and season with a little pepper, a pinch of salt, a drizzle of olive oil and a squeeze of lemon.

5 – Dress your serving plates with the dressed rocket, the slices of carpaccio and finish with a scattering of parmesan shavings to serve.


  • Fillet of beef is otherwise known as tenderloin, a name which is pretty self-explanatory. It's a loin muscle, found beside the sirloin, and it's exceptionally tender. It has no superficial fat and negligible marbling so needs careful cooking to preserve its delicate flavour. The long, tapering fillet is made up of three distinct parts – the butt, the centre cut and the tail – and is a versatile piece of meat that lends itself to lots of different treatments. Because it's a slightly awkward shape, it's often split into three parts for ease of use. The butt is the widest part of the cut and is perfect for carpaccio, the centre cut (including the chateaubriand) is even in shape and density so ideal for beef wellington, while the pointed tail can be cut into steaks or roasted as a mini joint. 

  • If you want a really magnificent centrepiece, a whole roast fillet is unbeatable. To cook it evenly can be tricky, though, so if you're planning to keep the tail on it's best to fold it under and secure it in place to prevent it cooking quicker than the rest of the joint. Sear in a very hot pan until all sides are browned, then roast for about 15 minutes. When the internal temperature is 50˚C the inside will be rare. Rest for 15 minutes wrapped in foil then slice thinly and serve with a punchy peppercorn sauce.

  • Beef carpaccio is a classic Italian dish, of minimally cooked or even raw slices of beef fillet. This delicious dish is a perfectly elegant starter or lunchtime treat.

  • Be sure to use the highest quality of beef available. The most common cuts of beef used for carpaccio are beef sirloin or tenderloin.

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